Is it godly to waste food? How understanding consumers' religion can help reduce consumer food waste

2020 ◽  
Vol 54 (4) ◽  
pp. 1246-1269
Author(s):  
Elizabeth A. Minton ◽  
Kathryn A. Johnson ◽  
Maricarmen Vizcaino ◽  
Christopher Wharton
Keyword(s):  
Food Waste ◽  
Waste Food

scholarly journals How Consumer Behavior in Daily Food Provisioning Affects Food Waste at Household Level in the Netherlands

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 428 ◽  
Author(s):  
Janssens ◽  
Lambrechts ◽  
Osch ◽  
Semeijn
Keyword(s):  
Consumer Behavior ◽  
Food Waste ◽  
Online Survey ◽  
Food System ◽  
Household Composition ◽  
Food Provisioning ◽  
Global Issues ◽  
Food Management ◽  
Daily Food ◽  
Waste Food

Food production and consumption have remarkable negative environmental effects, in particular food waste. Food waste occurs throughout the entire food system, but households make the largest contribution. Reducing unnecessary waste of food represents a crucial step toward overcoming global issues of food waste, hunger, and climate change. Identifying barriers in reducing food waste is important not only to government and policymakers, but also to food producers, retailers, and marketers. Therefore, the objective of this research was to find out how consumer behavior in daily food provisioning affects food waste. An online survey was set up to question Dutch consumers (partly) in charge of the household’s food management. A total of 211 consumers participated in answering questions on household composition, food management behavior (e.g., food purchase planning) and food waste awareness (i.e., concern about wasting food and intention not to waste food). Results show that purchase behavior in-store was the main driver of food waste. Specifically, participants indicated that buying more food than needed often had led to food waste. In addition, intention not to waste food acted as a moderator in the relationship between planning behavior and food waste. Age appears to have a diminishing impact on wasting food.

scholarly journals Biogas potential and methanogenic community shift in in-situ anaerobic sewage sludge digestion with food waste leachate additions

2020 ◽  
Vol 63 (1) ◽  
Author(s):  
Ji Su Bae ◽  
Yeo Myung Yoon ◽  
Seon Kyoung Shin ◽  
Dong Jin Lee ◽  
Dong Cheol Seo
Keyword(s):  
Sewage Sludge ◽  
Food Waste ◽  
Loading Rate ◽  
Integrated Treatment ◽  
Anaerobic Digester ◽  
Anaerobic Digester Effluent ◽  
Volatile Solids ◽  
Food Waste Leachate ◽  
Waste Food ◽  
Waste Leachate

Abstract The objective of this study was to determine methane yields (MY) of organic wastes in biogasification facilities according to the mixing ratio of food waste/food waste leachate and sewage sludge. One biogasification facility that treated sewage sludge only was compared with three biogasification facilities treating sewage sludge and food waste. The theoretical MY was derived based on analyses of carbohydrate, fat, and protein to examine the efficiency of the biogasification facility. The average actual MY was 0.424 Sm3CH4/kg volatile solids, which corresponded to 83.7% of theoretical MY. In the case of combined anaerobic digestion (CD) mixing with food waste/food waste leachate, inhibitory factors (volatile fatty acids [VFAs], total nitrogen [TN], and organic matter contents) showed the tendency to have relatively higher values in CD facilities than in the biogasification facility treating sewage sludge only. Mean concentrations of VFAs and TN in the anaerobic digester effluent, and the organic loading rate were 406 mg/L, 3,721 mg/L, and 1.62 kg volatile solids/m3 day, respectively. The influence of anaerobic digester effluent was in charge of 10% within the influent environmental loading rate from the sewage treatment plants associated with the biogasification facilities. Analyses of the microbial community showed that a remarkable change in the structure of methanogens was directly related to different MY in each plant. In particular, Methanoculleus and Methanosaeta increased with an increasing ratio of food waste/food waste leachate to sludge, while Methanococcus and Methanosarcina decreased. In conclusion, CD showed steady operational conditions and high efficiency of MY by injecting food waste/food waste leachate into the anaerobic digester. It met the current criteria for integrated treatment of organic waste in biogasification facilities in South Korea.

Youth Food Waste Behavior: A Waste Stream Component Analysis

2019 ◽  
Vol 9 (7) ◽  
pp. 1389
Author(s):  
Nripendra SINGH ◽  
Tanuj SINGH ◽  
Dipendra SINGH
Keyword(s):  
College Students ◽  
Food Waste ◽  
Gold Standard ◽  
Component Analysis ◽  
Portion Size ◽  
Waste Stream ◽  
Educational Institutions ◽  
State University ◽  
Plate Waste ◽  
Waste Food

Each year around 1.3 billion tons of food goes to trash out of which 22 million pounds is generated from educational institutions. The purpose of this study is to understand the food waste pattern among college students to help minimize waste. The focus is on two food categories - deli and desserts to understand the influence of portion size on plate waste. The data is collected at a dining hall at a large state university in Midwest. Waste audit is conducted using waste stream analysis, which is the gold standard to measure waste. Food waste was collected, segregated, and weighed at the source, which leaves no space for mistake in waste assessment. Results reveal that the size of the served portion does not positively impact the amount of overall food waste. The study is unique as it is the first to provide insight on the influence of relaxed environment on food waste.

scholarly journals Generation Z Awareness on Food Waste Issues (a Study in Tangerang, Indonesia)

2021 ◽  
Vol 6 (2) ◽  
pp. 329
Author(s):  
Diena Mutiara Lemy ◽  
Audrey Rahardja ◽  
Cynthia Swastika Kilya
Keyword(s):  
United Nations ◽  
Data Processing ◽  
Food Waste ◽  
Next Generation ◽  
Environmental Preservation ◽  
Food Loss ◽  
Generation Z ◽  
Surrounding Areas ◽  
United Nations Food ◽  
Waste Food

With resources becoming scarcer, waste of food is something to be avoided. Food waste must be minimized by using various ways to avoid waste in terms of food loss and food waste. In Indonesia itself, without realizing it, the issue of leftover food becomes very big. According to the Head of Representative of the United Nations Food Agency (FAO), Mark Smulders, of the approximately 1.3 trillion tons of food that was lost or wasted, Indonesia contributed around 13 million tons of food waste (food loss and food waste). This study will explore Generation Z's level of awareness of leftover food in Indonesia, especially in the Tangerang and surrounding areas. This research is exploratory in nature. The method is used to research something (which attracts attention) that is not yet known, not understood, or not well recognized. The date is collected using questionnaire that were distributed to respondents, namely Generation Z in Tangerang and its surrounding areas. From the results of data processing and tests carried out in this study, it can be concluded that the current awareness of Generation Z on the issue of leftover food must be raised, because the issue of leftover food itself is one of the issues of environmental preservation. The level of awareness of the issue of leftover food from Generation Z as the next generation must be increased, because only less than half of respondents are aware of this issue of leftovers.

scholarly journals Studi Komparasi Komposter Berbasis Masyarakat

2020 ◽  
Vol 9 (1) ◽  
pp. 34-44
Author(s):  
NATASYA HASNA ◽  
IWAN JUWANA ◽  
MOHAMAD SATORI
Keyword(s):  
Food Waste ◽  
Organic Waste ◽  
Yard Waste ◽  
Compost Quality ◽  
Standard Quality ◽  
Waste Bank ◽  
Waste Food

AbstrakSampah organik merupakan sampah dominan di  Bank sampah Sahdu, maka perlu pengolahan untuk mengurangi timbulan sampah organik di TPA. Penelitian ini membandingkan 3 jenis komposter aerob di Bank sampah Sahdu yaitu bata terawang, drum dan takakura. Jenis sampah yang digunakan adalah sampah organik campuran (sisa makanan dan sampah halaman). Kapasitas komposter bata terawang, drum dan takakura dapat menampung sampah per harinya dari 456, 210 dan 20 sumber. Kinerja komposter bata terawang, drum dan takakura dalam mengolah sampah organik menjadi kompos adalah 53,45%, 48,27% dan 56,01%. Kualitas kompos yang dihasilkan seluruh komposter memenuhi baku mutu, kecuali parameter pH kompos dari hasil komposter drum tidak memenuhi baku mutu. Kata kunci: sampah organik, bank sampah, komposter aerobik.Abstract Organic waste is the most dominant waste produced, thus the reduction of this type of waste will reduce waste entering the landfill. This research aims were to compare the performance of 3 types of aerobic composters in Waste bank Sahdu which are brick overlay, drum and takakura. The wastes used in this research is mixed organic waste (food waste and yard waste). The capacity of brick overlay, drum and takakura are able to treat waste per day from 456, 210 and 20 households respectively. As related to their performance, the bric overlay, drum and takakura are able to treat 53,45%, 48,27% and 56,01% of organic waste into compost, respectively. The compost quality that produced by all composter has met the standard quality, except pH parameters from the composter drum. Keyword: organic waste, waste bank, aerobic composter. 

scholarly journals KAJIAN TIMBULAN SAMPAH MAKANAN WARUNG MAKAN

2019 ◽  
Vol 13 (2) ◽  
pp. 125
Author(s):  
Desi Wulansari ◽  
Meti Ekayani ◽  
Lina Karlinasari
Keyword(s):  
Food Waste ◽  
Waste Composition ◽  
Total Food ◽  
Side Dishes ◽  
The One ◽  
Waste Food

The existence of IPB with a high number of students and residents influences the development of the area. Various businesses emerged to satisfy the needs of students, one of them is warung makan. Warung makan is the one of food waste sources that comes from leftlovers. Food waste can have an impact on the environment, social and economic. This study aims to determine the amount of food waste from warung makan and to determine the efforts to reduce the food waste. This research was conducted in around the campus of IPB Darmaga.  The methodology used SNI 19-3964-1994. The results show that the average of food waste warung makan was 29,413 kg/day. The food waste composition consists of rice, vegetables and side dishes with the largest component was rice about 70% of total food waste. Efforts can be made to reduce the food waste from the side of warung makan was apply the method of serving rice on a buffet basis, campaign about food waste and apply a choice of rice portions. Keywords : food waste; food waste campaign;  leftlovers;  warung makan

Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina

2019 ◽  
Vol 37 (12) ◽  
pp. 1250-1260 ◽  
Author(s):  
Ilija Djekic ◽  
Sabina Operta ◽  
Nermina Djulancic ◽  
Jose M Lorenzo ◽  
Francisco J Barba ◽  
...  
Keyword(s):  
Global Warming ◽  
Bosnia And Herzegovina ◽  
Food Waste ◽  
Quality Function Deployment ◽  
Food Packaging ◽  
Plastic Packaging ◽  
Environment Model ◽  
Household Food ◽  
Environmental Footprints ◽  
Waste Food

The objectives of this research were to identify the quantities and global warming, acidification and eutrophication potentials associated with household food waste in Bosnia and Herzegovina. In parallel, this study investigated perceptions related to food waste and using the quality function deployment for environment model, correlated reasons for discarding food waste and beliefs associated with food waste. Based on this study, it is estimated that around 2.8 kg of food waste is disposed of by the average household every week. Global warming, acidification and eutrophication potentials associated with household food waste are, on average, 3.49 kg CO2e/week, 2.42 g SO2e/week and 8.70 g PO4e/week, respectively. Also, Bosnian households discard over 80 different pieces of food packaging waste weekly, where plastic packaging is the most dominant packing type. The highest ranked reason for discarding food is linked to plate leftovers. In general, Bosnian citizens feel guilty when they waste food.

scholarly journals Food insecurity, food waste, food behaviours and cooking confidence of UK citizens at the start of the COVID-19 lockdown

2021 ◽  
Vol 123 (9) ◽  
pp. 2959-2978
Author(s):  
Beth Armstrong ◽  
Christian Reynolds ◽  
Carla Adriano Martins ◽  
Angelina Frankowska ◽  
Renata Bertazzi Levy ◽  
...  
Keyword(s):  
Food Insecurity ◽  
Food Waste ◽  
Online Survey ◽  
Self Report ◽  
Cooking Methods ◽  
Cross Sectional ◽  
Content Type ◽  
Green Leaves ◽  
Frequency Of Use ◽  
Waste Food

PurposeThe current pilot study explored food insecurity, food waste, food related behaviours and cooking confidence of UK consumers following the COVID-19 lockdown.Design/methodology/approachData were collected from 473 UK-based consumers (63% female) in March 2020. A cross-sectional online survey measured variables including food insecurity prevalence, self-reported food waste, food management behaviours, confidence and frequency of use of a range of cooking methods, type of food eaten (ultra-processed, semi-finished, unprocessed) and packaging type foods are purchased in.Findings39% of participants have experienced some food insecurity in the last 12 months. Being younger, having a greater BMI and living in a smaller household were associated with food insecurity. Green leaves, carrots, potatoes and sliced bread are the most wasted of purchased foods. Polenta, green leaves and white rice are the most wasted cooked foods. Food secure participants reported wasting a smaller percentage of purchased and cooked foods compared to food insecure participants. Overall, participants were most confident about boiling, microwaving and stir-frying and least confident with using a pressure cooker or sous vide. Food secure participants were more confident with boiling, stir-frying, grilling and roasting than insecure food participants.Practical implicationsThis has implications for post lockdown policy, including food policies and guidance for public-facing communications.Originality/valueWe identified novel differences in self-report food waste behaviours and cooking confidence between the food secure and insecure consumers and observed demographics associated with food insecurity.

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